A new study has confirmed that wholegrain mustard is good for you
In fact, 10g – or a heaped teaspoon – eaten every day, can help to achieve healthy blood glucose and cholesterol levels.
The research, which was presented at the European Federation of Food Science and Technology (EFFoST), was carried out by Tracklements in association with Cardiff Metropolitan University.
The results show that 86% of participants in the study saw a significant drop in their blood glucose and/or cholesterol over a 12-week period.
This is great news for the UK: if the findings are extrapolated across the general population where approximately 7 million people are believed to be pre-diabetic, this would indicate somewhere in the region of 525,000 people could be helped simply by enjoying a heaped teaspoon of wholegrain mustard every day.
When it comes to the benefits of wholegrain mustard on cholesterol, the research identified that 64% of volunteers saw a drop in their blood cholesterol levels over the 12 weeks, and with an average decrease of 10% in blood cholesterol levels across the sample group, it indicates a promising downward trend for those at a greater risk of developing heart disease, stroke and vascular dementia.
This is the same sort of cholesterol reduction seen when following a low-fat diet.
But heart health isn’t the only reason to serve up this brilliantly versatile condiment. Mustard has been used to liven up food throughout history, there are references to it in ancient Egyptian, Greek and Roman texts.
Mustard seed was introduced to the UK by the Romans. Cherished by them for its medicinal qualities as well as for its ability to make unappetising meat palatable, no self-respecting Roman travelled without a pouch of mustard seed to plant.
The Romans would grind the mustard seed by crushing it and mixing it with Verjuice or Grape Must (Mustum). They called the resultant paste Mustum Ardens – meaning “Fiery Must” which is how we get the word “Mustard”.
Easy ways to get your daily heaped teaspoon of wholegrain mustard into your diet:
- In mayonnaise, hollandaise, vinaigrette and béchamel sauce
- Stirred into Gravy (and onion gravy)
- Potatoes (mashed, boiled, baked or new potato salad)
- Stirred through creme fraiche or yoghurt to be mixed through raw, julienned celeriac
- With fried mushrooms
- Spread on a crouton for a soup or a stew
- With smashed avocado and poached egg
- In cheese sauce
- On Croque Monsieur
- In scrambled eggs
- With any roast meat
- A glaze for carrots and parsnips
- On fish (mackerel or halibut)
- On Welsh Rarebit
- In Yorkshire pudding batter
- In cheese straws
- In devilled eggs
- In mac ‘n’ cheese
- In sausage rolls
- In any sandwich, but particularly Ham, Cheese or Sausage